Abstract：
The effects and reasons of perilla juice (PJ) and ginger juice (GJ) on the reduction of \"warmed-over flavor\" (WOF) in surimi gels were revealed by detecting odor profiles and protein and lipid oxidation degrees of surimi gels, concentrations and odor activity values (OAVs) of WOF compounds. Adding PJ and GJ to surimi gels significantly reduced the WOF and improved the fish fragrance odor, but sodium ascorbate (SA) only weakened the WOF. The (E,E)-2,4-heptadienal\'s OAVs in the PJ and GJ groups were decreased by >50% compared with the control check (CK) and SA groups. Meanwhile, surimi gels added with PJ and GJ presented lower lipid and protein oxidation degrees. The verification test indicated that PJ and GJ\'s aroma had a masking effect on the WOF. In conclusion, PJ and GJ reduced the WOF in surimi gels by preventing WOF compounds\' production and masking the WOF with their distinct aroma.
摘要：
通过检测鱼糜凝胶的气味特征以及蛋白质和脂质氧化程度，揭示了紫苏汁（PJ）和姜汁（GJ）对鱼糜凝胶中“温味”（WOF）减少的影响和原因，WOF化合物的浓度和气味活性值(OAVs)。鱼糜凝胶中加入PJ和GJ显著降低了WOF，改善了鱼香气味，但是抗坏血酸钠（SA）只会削弱WOF。(E,与对照检查（CK）和SA组相比，PJ和GJ组的E）-2,4-庚二烯醛OAV降低>50％。同时,添加PJ和GJ的鱼糜凝胶显示出较低的脂质和蛋白质氧化程度。验证测试表明，PJ和GJ的香气对WOF具有掩蔽作用。总之,PJ和GJ通过阻止WOF化合物的产生并以其独特的香气掩盖WOF,从而减少鱼糜凝胶中的WOF。
